Dahi Chicken Recipe (Yogurt Chicken Curry)

5 from 3 votes

Dahi Chicken Recipe (Yogurt Chicken Curry)

Dahi Chicken or Dahi Murgh is a quick and easy North Indian or Pakistani yogurt chicken curry, made with tender chicken cooked in a spicy and creamy yogurt-based sauce within 30 minutes. Serve it with Roti, Naan, or Jeera rice. Here's how to make it with step-by-step photos and a recipe video.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Indian

Servings: people

Calories: 240kcal

Author: Preeti Nayak

Equipment

1 Heavy-bottomed pot or pan

Ingredients

For yogurt chicken marinade

600 g chicken (boneless or bone-in, both work fine)
1 cup full-fat yogurt (or dahi/curd)
salt to taste
1 teaspoon ground cumin (Roast the cumin on low heat and powder in a mortar and pestle.)
½ teaspoon turmeric
½ teaspoon spicy red chili powder
1 teaspoon Kashmiri red chili powder (or paprika)
2 tablespoon ginger-garlic paste
2 teaspoon coriander powder
½ teaspoon crushed black pepper

For chicken curry

4 cloves
1 bay leaf
2 green cardamoms
1- inch cinnamon
2 onions, chopped
1 teaspoon Kasuri methi/dried fenugreek leaves (roasted and crushed)
2 green chilies, cut into 1-inch pieces (optional)
coriander leaves

Instructions

Marinate the chicken with yogurt and spices

In a mixing bowl, combine the chicken with all the ingredients mentioned under the chicken marinade. Marinate the chicken for 30 minutes.

Cooking the dahi chicken curry

Heat 1 tablespoon of oil in a heavy-bottomed pot over medium heat.
Next, add the whole spices and sauté for a few seconds.
Add onions and sauté until golden. Switch off the heat.
Add the yogurt-marinated chicken and stir well. Cook on low heat, stirring continuously, until the yogurt or dahi starts to bubble gently.
Cover and cook on low heat for 20 minutes or until the chicken is cooked. Stir it in between as required. Do not add water.
After 20 minutes, the chicken will be cooked, and the gravy will thicken. The oil from the curry floats on top. This indicates that the curry is cooked well.
Taste the gravy and adjust the seasoning. Add salt or pepper if required.
Finally, add green chilies (optional), Kasuri methi, and coriander leaves. Cover and cook for a minute. Remove from heat.
Dahi chicken curry is ready to serve. Serve with roti, naan, or jeera rice.

Video

Notes

1. Use full-fat, room-temperature yogurt. Whisk it until smooth before adding it to the marinade. Avoid using yogurt straight from the refrigerator, as it can curdle while cooking.
2. Use thick yogurt. If your homemade curd is thin or watery, drain it in a muslin cloth for 15-20 minutes to remove excess whey. This gives the dahi chicken curry a thicker, creamier texture.
3. Marinate the chicken for at least 30 minutes. You can marinate it for up to 1 hour for more flavour. If marinating longer than 30 minutes, cover and refrigerate.
4. Switch off the heat before adding the marinated chicken. Stir well, then cook on low heat. This helps prevent the yogurt from curdling and keeps the chicken tender.
5. Prepare the kasuri methi properly. Lightly roast and crush it before adding it to the curry. This releases its aroma and makes the yogurt chicken curry flavourful.
6. Use Kashmiri red chili powder for colour. It gives the curry a bright red colour without making it too spicy. If using regular red chili powder, adjust the amount to taste.
7. Storage: If you are planning to store the curry, store it within 2 hours of cooking. Let it come to room temperature and refrigerate. Stays good for 2 days.

Nutrition